Blueberries baked in a skillet with a oat crisp topping and a hint of lemon zest make this perfect summer dessert recipe.
Getting back to my blogging roots with today’s post- if you’ve been partying along with me here at Boston Chic Party for a while you know that many of my earliest posts focused on sweet treats and desserts. I am someone who truly agrees with Julia Child’s quote that a party without cake-or any dessert, for that matter- is just a meeting! In the spirit of Julia, I’ve come up with my own little dessert philosophy which is that if a dessert has fruit in it, it is totally acceptable to eat for breakfast the next day as well 🙂
Summertime parties call for all sorts of desserts- from smores to ice cream to American flag inspired cakes. One of the many things I love about summer is all the amazing fresh produce that is around to cook and bake with, including blueberries! This Skillet Blueberry Crisp is absolutely delish and a perfect way to add some fruit into your dessert. You can serve it warm with ice cream or whipped cream, or eat it at room temp… perhaps the next morning for breakfast (wink, wink). I LOVE the crisp topping on this dessert- oh, and the lemon zest definitely gives your tastebuds a little surprise too!
If you love blueberries or apple crisp or ice cream or pretty much any dessert, you’ll definitely love my Skillet Blueberry Crisp. Trust me, because I know from experience, it’s worth turning on the oven on a 90 degree day for!
I’d love to know- what’s your favorite summertime dessert?
Serves 6, Makes one 10 inch skillet
- 1/2 of a cup brown sugar
- 1/2 of a teaspoon ground cinnamon
- 1/4 of a teaspoon salt
- 1 cup all-purpose flour
- 1/2 of a cup (1 stick) unsalted butter, cold
- 1 cup old-fashioned oats
- 1/3 of a cup granulated sugar
- 2 teaspoons lemon zest
- 2 teaspoons cornstarch
- 4 cups fresh blueberries
- Ice cream or whipped cream to serve
Pre-heat your oven to 375 Degrees F.
In a medium to large mixing bowl, combine the brown sugar, cinnamon, salt, flour and oats.
Thinly slice the butter into very small pieces and add to oat mixture. Stir to combine.
Prepare blueberries by washing and removing any stems.
In another bowl, combine the sugar, lemon zest and cornstarch.
Gently stir blueberries in to sugar-lemon zest mixture.
Pour the berries into a 10-inch cast iron skillet (you can also use a baking dish if you don’t have a skillet!)
Sprinkle crisp topping over the berries until evenly distributed.
Bake for 50 minutes or until topping browns and berries are bubbling.
Allow to cool for a few minutes before serving warm- topped with your choice of ice cream or whipped cream!